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Author Notes: My wife inspired the creation of this recipe by asking if I could deconstruct a squash and sage ravioli dish that she had recently enjoyed. The resulting course is a deliciously simple, yet richly flavored dish that would be equally at home served with a braised lamb shank, or a simply prepared fish filet. I made the dish with a small grained couscous, but I’m sure it would work as well with the larger, “Israeli” variety.
—Oui, Chef

Serves 8

8tablespoons unsalted butter

1/2cup low sodium chicken stock

15 small-medium fresh sage leaves, thickly sliced

Freshly grated nutmeg

1cup couscous, cooked to the producers instructions, and kept covered and warm.

1/3cup roughly chopped walnuts, lightly toasted in a skillet.

2cups 1/2” x 1/2” cubes of butternut squash.

Freshly grated parmesan

Kosher salt and freshly grated white pepper to taste.

Peel, seed, and cube the squash, steam for eight to ten minutes, until just cooked through, remove from heat and reserve.

Cook the couscous per the producers instructions, cover and let rest in the pan to keep warm.

Melt the butter in a heavy bottomed skillet over medium heat until the milk solids turn a lovely golden brown. When that happens, and with the butter still on the heat, add the chicken stock, sliced sage, and the freshly grated nutmeg (I used about an 1/8 teaspoon, use more or less as you wish). Cook the sauce, stirring frequently, until slightly thickened and reduced to about 1/3 cup, remove from the heat, season with salt and pepper, cover and keep warm.

To serve, fluff the couscous with a fork, and toss it into the pan with the sauce. Add the cubed squash and chopped walnuts, stir to incorporate and reheat gently if required. Make a final check for seasoning and serve with a light dusting of freshly gated parmesan.

I think as long as you're not cooking at too high a temperature so that the couscous toasts nicely before the butter starts to burn, it should be fine. next time I make it, I'll use Israeli and let you know how it comes out. - S